Lemon Ginger Orzo and Chickpea Soup

Informations supplémentaires

30 min. | 315 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Setup Cut the carrots and the celery into very small cubes. Zest the lemon. Grate or very finely chop the garlic and the ginger. Chop the herbs and the onion. Drain and rinse the chickpeas.

2. Cook the vegetables Warm up a drizzle of oil in a large pot over medium-high heat. Cook the onion, the carrot and the celery for 3-4 minutes. Add salt and pepper. Add the garlic and the ginger and cook for 1 minute.

3. Add the broth Add the orzo, the broth cube, 4 ^2P | 6 ^3P cups of water and the juice of half a lemon to the pot. Bring the soup to a boil. Cover and cook for 10-12 minutes over medium heat.

4. Add the chickpeas Add the spinach, the chickpeas and the lemon zest to the pan. Mix and cook for 2 minutes.

5. Plate your dish Toast the bread. It's also possible to cut the bread into sticks for children Add the herbs to the soup and mix. Adjust salt and pepper to taste. Serve the soup with the slices of bread. Add lemon juice to taste. Bon appétit!

80gOrzo

298.5mlChickpeas

1mlLemon

1unitVegetable Broth Cube(s)

2unitCarrot(s)

40gBaby Spinach

0.5unitFresh Parsley and Dill

0.5unitYellow Onion(s)

2unitGarlic Clove(s)

1unitGinger

1unitCelery

2unitMultigrain Bread

What you need

315 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 62g

21%

fat 3g

cholesterol 0mg

fiber 8g

32%

protein 14g

saturated 0g

sodium 910mg

38%

sugar 9g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg